MASCARPONE

Storage: Refrigerator 7-10 daysYield: 700g (approximately)Mascarpone is an Italian triple cream cheese – commonly used in desserts such as Cannoli or Tiramisu. It is delicious served with fresh fruit and a little brandy!INGREDIENTS:4 cups cream (20-25% butterfat)*4 drops calcium chloride1/2 teaspoon citric acid2 tablespoons filtered waterMETHOD:1. Sterilise equipment. 2. Whisk calcium chloride into cream. Warm cream over indirect heat (water jacket) to 85°C (185°F) and heat at this temperature for 5 minutes.3. Dissolve citric acid in the water. Whisk citric acid solution into the cream, remove pot from heat, cover and cool for 30 minutes.4. Drain mascarpone through a muslin-lined colander for 1-2 hours (in the refrigerator or a cool area) until thickened to your liking, up to 12 hours for a thick cream cheese consistency.5. Place mascarpone into an airtight container. Refrigerate. Mascarpone will thicken further whilst being stored in the refrigerator. 6. Enjoy!NOTES:

*Most Australian creams contain around 35% butterfat, so use 2 cups cream + 2 cups full cream milk (3-5% fat) to make mascarpone;